I was feeling too lazy to walk/bike our dinner down to the water (1 1/2 mi. away), so we picnicked in the living room instead! The nettle cheese was a gift from my parents who brought it straight from Holland. You are supposed to be able to wait and let it age and harden in the fridge, but we couldn’t wait.
olive tapenade:
- 1 C Kalamata olives (i just grabbed a few varieties off the olive bar)
- 2 T capers
- 5 sun dried tomatoes, sliced
- 1 T fresh lemon juice
- 1 1/2 t fresh thyme, chopped
- 1/2 C extra virgin olive oil
- Freshly ground black pepper
- Pulse in a food processor until olives are sufficiently chopped up.
Dark + Stormy:
- 6 oz ginger beer
- 2 oz dark rum
- 1 lime wedge
- ice
Salad Dressing Recipe (link)
this chicken is sooo good. we found grape tomates on sale at the store yesterday and this recipe was the first thing that we both thought of. the mangos were also on sale (50¢ apiece!) and made a good salad with spinach, feta, and almonds.
this was shockingly simple and the best chicken i have ever made. until tonight, my best chicken recipe was my mom’s 40 clove chicken. tonight’s recipe is from my mother-in-law, so i guess the competition is on! It was great with a bed of brown rice
amazing chicken ingredients:
- 3 chicken breasts, trimmed and halved
- 16 kalamata olives, halved
- 2 T capers
- 1 pint cherry or grape tomatoes
- 2 T olive oil
amazing chicken directions:
- preheat oven to 475°
- salt and pepper both sides of the trimmed chicken
- heat oil in medium, oven proof skillet on high heat until shimmering
- toss 1 T olive oil with capers, olives, and tomatoes
- pan fry one side of chicken until golden brown (about 4 minutes)
- add tomato mixture to pan and bake in oven for 16-18 minutes, until tomatoes are done
stuffed mushrooms
ingredients:
- 12 mushrooms, stems removed and set aside
- 8 sun dried tomato halves, chopped
- 2 cloves garlic minced
- 1/2 C diced onion
- 1 large egg yolk, beaten
- 1/3 C breadcrumbs (seasoned)
- 1 T dried basil
- 1 t sea salt
- 2 T Parmesan cheese
- 1 1/2 T warm water
directions:
- bake mushrooms, top up, on parchment covered baking sheet for 9 minutes
- chop mushroom stems and saute with garlic and onion in small saucepan until onion is soft (about 5 minutes)
- mix together onion mixture, and remaining ingredients except Parmesan.
- drain mushrooms and stuff with mixture
- bake for 17 minutes or until cheese is golden brown.